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A kind of highly resistant starch purple sweet potato vermicelli and its preparation method

A technology of high resistant starch and purple sweet potato vermicelli, applied in the functions of food ingredients, food science, application, etc., can solve the problems that have not yet been seen with high resistant starch purple sweet potato vermicelli, and achieve good health effects, light flavor, The effect of increasing the content of dietary fiber

Active Publication Date: 2017-08-25
福州素天下食品有限公司
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  • Application Information

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Problems solved by technology

At present, there is no technical report on using purple potato starch to prepare high-resistant starch purple potato vermicelli (vermicelli) by physical methods

Method used

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Embodiment Construction

[0016] The present invention uses purple potato starch as raw material, processes purple potato starch solution by autoclaving, increases the content of dietary fiber (resistant starch RS3) in the starch, and uses the processed purple potato starch for the preparation of purple potato vermicelli , After kneading, extruding, cooling and shearing, cooling in cold storage, kneading powder, drying and packaging to get the finished product.

[0017] (1) Add water to purple potato starch to prepare starch milk with a concentration of 35%. After pregelatinization in a boiling water bath, put it into a pressure cooker, and perform autoclaving at 110°C for 40 minutes. Take it out and cool it to room temperature, then transfer it to a 4°C freezer for 24 hours. The retrograded purple potato starch was dried at 60°C, crushed, and passed through an 80-mesh sieve to obtain purple potato starch with a high dietary fiber (resistant starch RS3) content of 29 wt.%.

[0018] (2) Weigh the prepa...

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Abstract

The invention discloses high-resistance starch purple sweet potato bean vermicelli and a preparation method thereof. Autoclaving treatment is carried out on purple potato starch, and full starch dextrinization and ageing processes are carried out, so that formation of a novel dietary fiber (resistant starch) is promoted; the treated purple sweet potato starch with high-resistance starch content is applied to preparation of purple sweet potato bean vermicelli; the content of the dietary fiber in the product can be obviously improved; and meanwhile, the resistant starch almost has no adverse effect on products due to the processing property close to that of raw starch. No white alum is added, the high-resistance starch purple sweet potato bean vermicelli has good healthcare efficacy, is capable of effectively supplementing the dietary fiber required by a human body after being eaten for a long period of time, and has good effects on prevention and treatment of hyperglycemia, hyperlipidemia, hypertension, obesity and the like caused by insufficient dietary fiber intake. Metabolism of the purple sweet potato resistance starch in the body is very slow, so that the high-resistance starch purple sweet potato bean vermicelli is low in blood glucose production index and is suitable for hyperglycemia people for eating.

Description

technical field [0001] The invention belongs to the technical field of vermicelli preparation using purple potato starch as a raw material, and in particular relates to a purple potato vermicelli with high resistance starch and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the diet structure has changed, and the "three high" foods with high calorie, high salt and high fat in the diet are gradually increasing. However, the lack of dietary fiber intake has led to various common "rich diseases", such as hyperglycemia, hyperlipidemia, high blood pressure and obesity. In 2013, among adults aged 20-79, the global prevalence of diabetes was 8.3%, and the number of patients had reached 382 million. The number of diabetics in China was 98.4 million, ranking first in the world. The 2011 survey on the dietary fiber intake of urban and rural residents in Zhejiang Province showed that the daily per capita dietary fiber int...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/125A23L29/30A23L33/21
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/332A23V2200/328A23V2200/3262A23V2250/5118
Inventor 郑亚凤郑宝东王琦李宝瑜刘文聪庄玮婧
Owner 福州素天下食品有限公司
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